Tiramisu Cheesecake

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Tiramisu Cheesecake

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Ingredients

Adjust Servings:
150g Crumbled Amaretti Biscuits
50g Melted Butter
4 tbsp White Grape Juice
2 tbsp Vanilla Extract
2 tbsp Red Grape Vinegar
100ml Cooled Strong Filter Coffee
200g Sponge Fingers
600g Mascarpone
200ml Sour Cream
4 tbsp Cornflour or Cornstarch
150g Caster Sugar
4 Large eggs Beaten
Chocolate Curls To Serve
Cocoa Powder For Dusting

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    Ingredients

    Directions

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    Steps

    1
    Done

    Preheat the oven to 180°C.

    2
    Done

    Grease and line a 23cm springform cake tin. Mix amaretti crumbs with butter, then press the mixture into the base of the tin.

    3
    Done

    Bake for 10 minutes, then remove from the oven and reduce the temperature to 130°C.

    4
    Done

    Stir half the grape juice, ½ tbsp vanilla extract,1 and half the red grape vinegar into the coffee.

    5
    Done

    Dip sponge fingers in the mixture, then arrange them on top of the biscuit base.

    6
    Done

    Beat together mascarpone, sour cream, cornflour, sugar, and the rest of the grape juice, vanilla extract, and vinegar until smooth.

    7
    Done

    Gradually beat in eggs until well combined.

    8
    Done

    Pour the mixture over the sponge fingers in the tin and bake for 1 hour 30 minutes or until the cheesecake is set on the outside, but still wobbly at the centre.

    9
    Done

    Run a thin knife around the edge of the tin to loosen it, then leave it to cool to room temperature before chilling for four hours.

    10
    Done

    To serve, top with chocolate curls and dust with cocoa powder.

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